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Authentic Hungarian Sauerkraut and Pork #445104
by Timothy J Higgins Eva
posted on December 30, 2010
Long ago, people had to lay away food to see them through the winter. Every house in the "old country" had a root cellar in which they stored their winter supply of onions, apples, squash, potatos, carrots, parsley roots and cabbage heads. In the fall you could smell the shredded cabbage fermenting in several large 30 gallon stoneware containers. I remember my father and mother bending over a wooden board that was made to shred cabbage heads. After it was shredded it was packed in layers with salt in large stoneware containers. It was hard work, but that sauerkraut was eaten with gusto and left you with a feeling of well being.
Sauerkraut was not only cheap and plentiful, but it was full of vitamins that warded off illness. It was a mainstay of Austrian-Hungarian winter cuisine.
This dish is an unusual mingling of sauerkraut, tomato, pork, onion and sour cream along with that ever present Hungarian sweet paprika.